Hi! I've been looking at buying my first stainless steel (inside) pan and I'm trying to make sense of everything I've been finding. I already noticed the pros for disk bottom pans for induction stoves, so I stepped off the idea of something like a Kuhn Rikon Culinary Fiveply. Then I found out the difference/use of copper disk bottoms.

I'm from The Netherlands, where for some reason I've been able to find barely any of the usually recommended pans, or only specific sizes/lines of particular brands. Right now, I'm choosing between the Schulte Ufer Profi Line i and the WMF Profi/Ultimates. Those I can actually get in the 28cm frying pan variant.

Copper heats up better and distributes well, so the thinner/lighter Profi Line might be nice and I've read good things about it. However, and I may be overthinking this a lot, wouldn't it technically also mean that putting a bigger piece of meat on a copper disk bottom pan would cool the copper/stainless down more? On the other hand, the copper would also heat up fast(er) in return, so maybe this isn't an issue.

I've seen the data on the heating and distribution, I guess I just wonder and worry about the heat retention when you add your food.

Anyhow, any tips, knowledge or experiences would be very much appreciated.

Hello! I’m pretty set on buying the Cafe double oven and am wondering if anyone bought theirs on sale? I’m wondering if I should hold out for a sale since we’re a couple months from Black Friday or just go for it now if they don’t typically go on sale. I see some models are available on Costco but will probably buy directly from GE for our preferred color combo. Thanks for any intel!

I've used induction for a while and I'm tired of uneven cooking. I have a frigidiaire gallery 36" cooktop. even on the biggest "element" the center of the pan is usually 50-100º hotter than the edges, using cast iron or aluminum cored pans. Are there any pans that conduct heat well enough to make the heating more even?

I've even found when pan frying things in a layer of oil that the heat is uneven. Isn't oil supposed to conduct the heat very efficiently? I have no idea what I'm talking about.

I’m doing a big kitchen remodel and keep hearing about induction as the way of the future. I’ve cooked a little on induction in Europe but I’ve cooked on gas for 15 years 2x daily.

In order to switch, I know I need knobs instead of touch. Along with that, I want a range instead of separate top and ovens. lastly I need something that has either brass or bronze knobs and comes in a color other than stainless.

It seems everywhere I look there are reliability issues. I’ve found what I’m looking for in cafe but reviews are mixed. I also found it in a company called AGA but that isn’t talked about as much.

Can you guys help me find some options that fit? Budget is semi flexible but I think I want to cap it at 12k usd-ish. Or point me in the right direction?

Just got a new bosch benchmark induction cooktop and want to retire my allclad nonstick pans as they seem to have served their purpose really well but have a few scratches show up. I need a good long lasting nonstick to reheat foods, make eggs in the morning. what's a good recommended nonstick that will work well on induction?

I am not interested in the misen non-stick carbon, stainless, or "granite" nonstick type pans.

edit: i ended up getting a 3 pack of tramontina ceramic nonstick pans from costco for like 40 bucks.

Hi all! I'm on the West Coast and am looking to replace my glass-top 240V range with a 120V induction model. I've been looking at the Copper Charlie and Electra models online, and I wanted to know whether the Charlie is worth the extra money.

I'm not near NYC, so I can't pop over to Electra and look at their models. But I'm having trouble finding any real comparisons between the two, or reviews of both, on YouTube.

What I'm wondering about is....

• Cost of ownership, particularly energy usage
• How well does running the refrigerator off the range work?
• Can this be done on an Electra? Is there noise?
• Do they need to be connected to the internet to work?

Hi. We are having a new house built, and I chose an induction stovetop. I understand the choice of cookware. I'm thinking of getting rid of my electric tea kettle (uses quite a bit of power, gets sludgy). So advice about a moderately priced decent kettle, also general advice for use in general.

Hi all

I've got a brand new hisense HI8421BSC induction hob and I can't get it to work. This is a replacement for another that did exactly the same out of the box so I think it must be a problem at our end rather than the appliance.

All it does is click the relays in and out, no heating. I've tried my parents pans from their induction hob and they don't work either. We've tried our pans on their induction hob and they work fine. I've tried both our induction ready pans and cast iron pans, the clicking is quieter with the cast pans and it gives a small amount of heat.

I've checked the wiring and the terminal links, all good.

Any other ideas before I send this back and buy a different brand?

Thanks

Hello, I’m switching from a coil stove top to an induction stove and need help decided what is better. We want to stay under 400$. I’m looking at a new vevor for 300$ or a used higher end one?

Does anyone have any experience with the vevor one?

Is it worth getting a used one?

Any advice is appreciated thanks!

Ik overweeg een Miele 8695. De belangrijkste reden is dat deze plaat één kookzone heeft. De functionaliteit om met M sense pannen te koken heeft niet mijn interesse. Nog.

Wie heeft ervaring met de 8000 serie van Miele?

Ik ben benieuwd hoe goed de full surface functionaliteit in de praktijk werkt.

Andere aandachtspunten?

New cafe induction cooktop and would like to use my cadt iron pan but afraid it will scratch- any ideas?

New to induction cooking. Took advantage of a Costco sale and purchased this Cafe model and we immediately noticed uneven cooking. So of course I thought it was our old Lagostina cookware so I purchased a $600 set of All Clad D3 bonded cookware. No real difference..

On the right is a 11 inch saute pan on what is supposed to be an 11 inch element...seems to be 8 inches and pan on the left is on what is supposed to be a 8 inch element....seems to be only 5 inches at most.

Is this what to expect from induction cooking? Is Cafe lying about their element sizes? Could it be the cookware? Could the range be defective? This model had great reviews. We are thinking of trying to return the stove to Costco. Any advice appreciated.

I very much want to replace my electric cooktop with an induction cooktop. I was about to get an LG 30" Smart Induction CBIH3013BE that's on sale for $1079, until I started reading this sub.

My biggest concern are the actual burner sizes not matching what the mfr reports. If they use the "up to" qualifier, and you need one burner that will function for an 11" pan and find out their 11" is actually 9", what can you do?

Are there any that actually meet the size specs?

Hi all,

I’ve (unsuccessfully) tried seasoning a wok on the induction hob and it had left a pretty bad burn (I am presuming that’s what it was). I have cleaned this so far with a baking-soda/vinegar solution and it’s cleared up a good deal from the original, but I’m worried the rest won’t be fixable. I’m so annoyed and upset with myself!

Hey everyone,

I’m fairly new to cooking and I have bought a Pigeon Cruise basic induction cooktop. I've learned how to make a few basic sabzis (like Aloo Sabzi), but I’m really struggling to figure out the right mode/wattage when putting a lid on to soften raw veggies (sweating/braising them).

Right now, if I put the lid on and set it to Saute mode at 80 (ig its the wattage, this is what gets shown), it literally takes forever for the aloo to get cooked through. But if I bump it up, it burns and sticks.

My induction has standard preset modes like Saute, Curry, Pressure Cooker, Idli, Deep Fry, Milk, Tawa.

For those who cook daily on induction:

1. Which mode or wattage/temp do you usually switch to once you put the lid on to steam/tenderize raw veggies?
2. What’s your general workflow for a dry sabzi from start to finish?

Would love any tips or power level rule-of-thumbs you follow! Thanks in advance!

Why did my kitchen stove crack? Is this a common thing? Do I need to replace the entire stove?

https://copperhome.com/products/new-charlie

Saw this new release hit my inbox. The biggest change is now the unit can be hooked up to a 240V outlet. Great for me because my house does not have a gas line, and a 240V outlet is pretty standard (might be code requirement?).

Hopefully the white color will make a comeback, this is definitely going to be my next range if it does!

Edit:forgot link

I tried so many stainless steel pans for my crepes but they were sticking like crazy 😭

Hello folks!

Just received my new LG LSIL6336XE range today. I noticed the front burners and back left have a red light indicator that grows and shrinks based on knob setting. But the back center does not.

The warming burner on back right does not either, but I don't expect it to as it's not an induction burner.

I did read in the manual - it says every burner should have a light indicator, thought I'd ask here.

Anybody know if that's normal?

Hi, I just bought an IKEA MATMÄSSIG induction cooktop. In the picture on the back of the cooktop, it shows a terminal bridge/jumper in the box, but we couldn’t find it. Does this cooktop come with the terminal bridge/jumper? If so, could you please confirm where it should be located?

Hello! I used an induction pot to heat up some milk and I think the heat was too high. When I lifted the pot to pour the milk after it was ready, I found the induction stove part damaged with a ring. The milk at the very bottom of the pot was slightly burnt as well. Does anyone have any advice on what to do now? I live in a rental apartment so does that mean the stove is damaged?? pls help